I love “Cook’s Country” magazine. They not only give great recipes, they explain why they used specific ingredients or techniques. When I saw this recipe in the April/May issue, I knew I had to try it. It was a lot easier than my Chicken Kiev since you just cut a slit in the chicken instead of pounding it out.
I did alter it just slightly, in their recipe they made 2 ham rolls for each breast, which I found difficult to fit.
So I just stacked 2 slices of ham and put one ham roll in each.
I also tried it with shredding the cheese, as in the recipe, and also just cutting the swiss into matchsticks.
I didn’t really notice any difference, although you want to make sure the matchsticks fit okay, where as the shredded cheese is easier to adjust to fit.
I hope you try this recipe, I know you’ll see lots of smiles at your dinner table if you do! : )
CHICKEN CORDON BLEU
25 Ritz crackers (about 3/4 of a sleeve)
4 slices bread, torn into pieces
6 T unsalted butter, melted
8 thin slices deli ham
1 to 2 cups shredded Swiss cheese (or cut in matchsticks)
4 boneless, skinless chicken breasts (about 2 pounds)
3 large eggs
2 T Dijon mustard
1 cup flour
Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter, pulse to incorporate. Bake crumbs on rimmed baking sheet on middle rack at 450 degrees for 3-5 minutes, stirring occasionally. Crumbs should be a light golden brown. Transfer to a shallow dish.
Stack 2 slices of ham and put 1/4 to 1/2 cup shredded cheese in a strip on top of ham and roll up.
Pat chicken dry with paper towels.
Cut a pocket in thickest part of chicken breast.
Stuff with a roll of ham
Season both sides with salt and pepper.
Transfer chicken to a plate, cover with plastic wrap, and refrigerate for at least 20 minutes.
Beat eggs and mustard together in a shallow dish.
Place flour in a third shallow dish.
One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. (Breaded chicken can be refrigerated, covered, for 1 day)
Transfer chicken to a baking sheet.
Bake on on lowest rack at 450 degrees for about 10 minutes, until bottom of chicken is golden brown.
Move chicken up to middle rack and reduce oven to 400 degrees.
Bake until golden brown and chicken registers 160 degrees, 20 to 25 minutes.
Transfer to a cutting board, tent with foil, and let rest for 5 minutes. Serve.
Chicken Cordon Bleu
April 30, 2010
Category
Chicken / Turkey
Cook Time
35 minutes
Total Time
35 minutes
Ingredients
- 25 Ritz crackers (about 3/4 of a sleeve)
- 4 slices bread, torn into pieces
- 6 T unsalted butter, melted
- 8 thin slices deli ham
- 1 to 2 cups shredded Swiss cheese (or cut in matchsticks)
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 3 large eggs
- 2 T Dijon mustard
- 1 cup flour
Instructions
- Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter, pulse to incorporate. Bake crumbs on rimmed baking sheet on middle rack at 450 degrees for 3-5 minutes, stirring occasionally. Crumbs should be a light golden brown. Transfer to a shallow dish.
- Stack 2 slices of ham and put 1/4 to 1/2 cup shredded cheese in a strip on top of ham and roll up.
- Pat chicken dry with paper towels.
- Cut a pocket in thickest part of chicken breast.
- Stuff with a roll of ham
- Season both sides with salt and pepper.
- Transfer chicken to a plate, cover with plastic wrap, and refrigerate for at least 20 minutes.
- Beat eggs and mustard together in a shallow dish.
- Place flour in a third shallow dish.
- One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. (Breaded chicken can be refrigerated, covered, for 1 day)
- Transfer chicken to a baking sheet.
- Bake on on lowest rack at 450 degrees for about 10 minutes, until bottom of chicken is golden brown.
- Move chicken up to middle rack and reduce oven to 400 degrees.
- Bake until golden brown and chicken registers 160 degrees, 20 to 25 minutes.
- Transfer to a cutting board, tent with foil, and let rest for 5 minutes. Serve.
